If eating paleo is wrong, I don’t want to be right. It’s too delicious to give up. Too simple to make (as long as I have ingredients on hand). Of course I’ve only been doing this a week so maybe I’m in the honeymoon phase, but still. Tonight I made a very simple dish. Shrimp sauteed in nitrite free, pastured pork bacon grease. (Man that’s a mouthful) in a light lemon parsley vinagrette over a bed of lettuce and a few organic grape tomatoes thrown in for color. To say the least, it was deeee-licious.

Shrimp salad

1 pound of shrimp cleaned and deveined (tail removed)

2 tbsp bacon grease

salt

pepper

1 heart of romaine, chopped

Vinagrette

Juice of 2 lemons

2 tbsp of chopped italian parsley

1/4 tsp crushed garlic

pinch of salt

pepper to taste

1/4 cup good extra virgin olive oil

In skillet, heat bacon grease. Dry shrimp thoroughly then salt and pepper. Saute shrimp until pink and cooked through.

In a bowl, squeeze lemons, add salt and pepper and parsley. Start whisking olive oil into the mixture until well incorporated and the mixture looks “cloudy”. Pour 1/2 of the dressing over the shrimp toss to coat. Place on top of bed of lettuce. Garnish with Tomatoes. Eat and enjoy!